TO COOK A SNIPE, WOODCOCK, PLOVER, ETC. 503 



in serving them in this way, as well as some would-be epicures who 

 affect to relish them. 



As for the disgusting and filthy habit of cooking these birds 

 without taking out the gullet, gizzard, and stomach, we cannot 

 speak in sufficiently harsh terms of it : we consider such a practice 

 calculated rather to disgust even the depraved appetite of a can- 

 nibal than gratify the sensitive palate of a well-fed epicure. Those 

 who are fond of half-cooked leeches, partly-digested ground-worms, 

 tough viscera, and ugly insects of all kinds, can have them brought 

 on the table in this way. For our part, we have no great penchant 

 for such disgusting delicacies. 



Audubon, in speaking upon this subject, very justly remarks, 

 "Many epicures eat both snipe and woodcock with all their viscera, 

 worms and insects to boot, the intestines, in fact, being considered 

 the most savory parts. On opening some newly-killed snipes, I 

 have more than once found large and well-fed ground-worms, and 

 at times a leech, which, I must acknowledge, I never conceived 

 suitable articles of food for man; and for this reason I have 

 always taken good care to have both snipes and woodcocks well 

 cleaned, as all game ought to be." 



Snipes are sometimes stuffed with herbs and baked. We con- 

 sider such a dish on a par with partridge-pie. 



Snipes, as well as partridges, are often roasted with a slice or 

 two of fat pork wrapped around them, and then enclosed in sheets 

 of writing-paper well greased with butter or fresh lard. The result 

 of this process differs but little from that of larding. 



Both snipe and woodcock require less time to cook than par- 

 tridges, in fact, should be rather underdone than overdone. From 

 ten to fifteen minutes before a brisk fire is quite sufficient. When 

 cut into, the blood should be seen on the edge of the knife, other- 

 wise the juices of the bird have been dissipated by over-cooking. 

 This should never be the case either with a partridge or grouse. 

 The appearance of blood when carving these two latter birds is a 

 sure indication that they have been taken from the fire too soon, 

 and that the meat will consequently taste tough and raw. 



